Chicken tenders were often my go-to kid menu item at restaurants when I was younger. Now my palate has become more sophisticated, but I still enjoy kid-friendly food every once in a while. I mean, who doesn't? We're mostly just kids at heart anyway. And if you're not, then you're probably taking life too serious and need to loosen up a bit. Just saying...
Every month my friends over at Siete Foods host a fun contest called #SieteChef. I've made it a point to enter it every month if I am able to do so. This month they simply asked that we create a recipe using one of their bold flavor tortilla chips. I'm addicted to the ranch flavor, so this was pretty much a no-brainer for me.
These ranch tortilla crusted chicken tenders are super easy to bake. And the avocado crema dipping sauce really heightens the dipping experience. While the chicken tenders are ultra kid-friendly, the sauce may not be. So if your kid won't dip their tenders into something green, try giving them some thick salsa to dip them in instead.
1 lb. chicken tenders
1 bag of Siete Foods Ranch Grain Free Tortilla Chips
2 ripe avocados
¼ cup dairy-free sour cream (I used Forager)
Handful of cilantro
Juice of one lime
Salt and pepper to taste
Preheat your oven to 400°F.
Smash up your bag of Ranch Grain Free Tortilla Chips until all you have is crumbs. Place the crumbs in a rectangular dish.
Crack open two eggs in a separate rectangular disk, and lightly whisk them together.
Take your chicken tenders and coat them in egg, place them in the tortilla crumbs, and then lay them on a baking sheet that's lined with parchment paper.
Once all of the tenders are coated with the tortilla dust, place the baking sheet in the oven and bake for 20-24 minutes.
While the tenders are baking, take the remaining ingredients above and combine them into a food processor or a high-speed blender. Blend until smooth.
Once the tenders are done, remove them from the oven and serve them immediately with the avocado crema dipping sauce.